Easy Coconut Cream Pie recipe - The Recipe Rebel (2024)

This easy Coconut Cream Pie recipe is completely made from scratch, right down to the easy pie crust and coconut custard filling! It’s the perfect Easter dessert or anytime dessert!

I know we’ve been here before, but I’m saying it again: I love coconut.

This Coconut Cream Pie is one of my favorite Easter desserts (or any time in the Spring!), because coconut just feels so tropical and fresh after being stuck in a polar vortex for 4 or 5 months.

Easter is one of my favorite times of the year because the weather is warming up (hopefully!) and we’re busting out all of the light and fresh spring eats.

If you’ve been around here for a while, you know I’m kind of all over the place when it comes to pie.

A traditional fruit pie? Meh.

If it’s my only dessert option, sure I’ll take it, but I will go for anything else before I go for the slice of pie.

Cream pies, on the other hand — I’m there.

Some of my favorites around here? This Lemon Meringue Pie, Grasshopper Pie, Banana Cream Pie,and Strawberry Cream Cheese Pie.

So this easy Coconut Cream Pie is joining the family just in time for your Easter celebrations!

How to make easy Coconut Cream Pie:

1. Start with the crust. This is an easy pie dough that takes no time to whip together, but feel free to swap out a refrigerated pie crust or even a graham cracker crust if you’re in a pinch! Be sure to poke it all over with a fork or blind bake with pie weights so that it doesn’t puff up when baking.
2. Make the coconut filling: I like to take the easy way out, and I haven’t had any one complain about the results! First, we whisk everything together in a medium saucepan, then we cook gently over medium or medium-low heat until it begins to bubble and thicken. If you notice any lumps, you can press through a sieve but I’ve never had anything but perfectly smooth filling! (Just be sure that you whisk continuously while it cooks!).
3. Let it cool completely, then top and serve. Because I prefer to skip the shredded coconut in the pie (just my texture preferences — you feel free to add some in if you like!), I toast some up to sprinkle over the whipped cream so people know what’s inside.
4. Make sure you chill well before slicing! This is a great pie to make the day before serving so it is nice and set when you need to slice.

What makes this Coconut Cream Pie even easier?

Most custard recipes will call for tempering the eggs, or heating some liquid, then whisking some hot liquid into the eggs, then whisking the eggs back into the hot mixture. It is a bit of a process and can be nerve-racking if you are trying to keep up with all the steps.

Because I’m a bit of a rebel, I like to whisk all of my custard ingredients together cold, then gently heat and whisk until thickened.

I haven’t experiences any catastrophes when I’ve done this, and I’ve done this a lot, so this is the way I continue to do it.

We’re all about easy and delicious over here!

How to store Coconut Cream Pie:

Coconut Cream Pie cannot be frozen or made too far in advance, as custard does not freeze particularly well and will make the pastry soggy if stored for too long.

However, this is a great pie to make the day before a special occasion so it has a nice long time to chill. I recommend placing some parchment or wax paper directly on the surface of the custard to chill in the refrigerator, up to 24 hours.

Then remove the parchment, top with whipped cream and toasted coconut and serve.